Provel Cheese: Let's Decide. Yummy or Yucky?
This week's conversation starter was inspired by one of our Readers' Choice categories.
I spend a lot of time all over the St. Louis area. I love Old Town St. Charles, I go to the zoo, the garden, Washington Avenue. I'll stand behind no one in my zeal for the St. Louis Cardinals. But still, I get accused of being a St. Louis hater for one reason.
I can't abide Provel cheese.
Sorry. I'm just not a fan. And for that reason, I'm not qualified to nominate any pizza restaurants in our Readers' Choice campaign, under way right now. One of the categories is "Favorite St. Louis-style Pizza," and I don't have any favorites (but you can nominate a place by clicking on that link).
This Readers' Choice campaign got me wondering what we see in Provel cheese. Or, hearing from others who love St. Louis, but not so much the Provel — a unique concoction to the Gateway City, according to Wikipedia's write-up:
"Provel is a white processed cheese that is popular in St. Louis, Missouri. Provel is produced with Cheddar, Swiss, and provolone. Provel has a low melting point and, thus, has a gooey and almost buttery texture at room temperature."
So tell us in the comments. Are you a fan of Provel? If so, why? If not, why not? Are there St. Louis-area natives who are not fans? Are there transplants who are?